Lemon chicken with caramel carrots

Name: Lemon chicken with caramel carrots
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 300 g Carrots; 7-10 Tbsp Salt; 1 (approx. 120 g) Chicken filet; 5 g Oil; 7-10 Tbsp Pepper; 2 stem(s) Thyme; 2 Lemon slices; 1 TABLESPOON Honey; 1/8 l Vegetable broth (instant); 7-10 Tbsp pink berries

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

300 g Carrots
7-10 Tbsp Salt
1 (approx. 120 g) Chicken filet
5 g Oil
7-10 Tbsp Pepper
2 stem(s) Thyme
2 Lemon slices
1 TABLESPOON Honey
1/8 l Vegetable broth (instant)
7-10 Tbsp pink berries

Directions

1
Peel and wash the carrots and cut them into long sticks. Cook in boiling salted water for about 5 minutes, drain. In the meantime wash and dry the fillet. Heat the oil. Fry the fillet for about 10 minutes while turning. Season with salt and pepper.
2
Wash the thyme and chop it, except for a little bit for garnishing. Add lemon slices, carrots and thyme to the frying fat and fry for 2-3 minutes. Drizzle with honey. Add stock, bring to the boil briefly. Sprinkle with pink berries and serve